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Roasted Red Capsicum and Tomato Soup

This divine recipe by Alfredo Caldo Freddo is best created using Bertolli Classico oil.


  • 750g ripe tomatoes, halved

  • 3 red capsicums, halved and seeded

  • 1/2 cup Classico olive oil

  • 1 large onion, diced

  • 2 cloves garlic, crushed

  • 1 tablespoon tomato paste

  • 3 cups chicken or vegetable stock

  • 1 teaspoon sugar

  • 2 tablespoons red wine vinegar

  • To serve

  • Fresh basil leaves and grated parmesan (optional)


  • 1.

    Preheat oven to 180C. Place the tomatoes, cut side up and the capsicums on a large lined baking tray. Drizzle with 1/3 cup olive oil and roast for 30 minutes or until soft. Remove the skin, roughly chop and set aside reserving any cooking liquids.

  • 2.

    Heat the remaining oil in a large saucepan and sauté the onion until soft. Add the garlic and tomato paste and cook to 1 minute before adding the tomatoes, capsicums, remaining ingredients and reserved cooking liquid. Simmer for 20 minutes. Cool slightly and puree with a stick blender, seasoning to taste.

  • 3.

    Serve with torn basil and parmesan if using.

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